Marillenschnaps

Marillenschnaps, also called Marillenbrand, is a fruit brandy made from apricots.¹ It is mostly produced in the Wachau region of Austria, but similar apricot brandies are produced elsewhere. Many small orchards produce excellent home-made varieties of Marillenschnaps.

Marillen is an Austrian German and Bavarian term for apricots, which are known as Aprikosen in other German-speaking regions.

Marillenschnaps, like other spirit drinks in the European Union are regulated under Regulation (EU) 2019/787, which defines a spirit drink as an alcoholic beverage with a minimum alcoholic strength of 15% by volume and establishes rules for labelling and geographical-indication protection.²

Marillenschnaps should be clear with a strong apricot aroma. Apricot fruit brandies are generally produced by double-distilling fermented apricot mash.³⁴ Its alcohol content should be close to 40% ABV. One hundred kilograms (220 lb) of ripe apricots will produce about eight litres (2 US gal) of Marillenschnaps.

Marillenschnaps is commonly served as a digestif in Austria and neighbouring regions. Fruit brandies in Central Europe are traditionally consumed after meals and are often associated with regional cuisine and hospitality.⁵⁶

Apricot brandy may also be used in desserts and pastries.⁷